Sea Harvest is inviting applications from suitably qualified and experienced candidates for the position of Cook within its Fleet Sea-going / Trawling Division. The opportunity is based in Saldanha Bay, Western Cape, and is offered on a temporary contract basis.
The position is suitable for candidates who have experience preparing meals onboard vessels and who understand the importance of food safety, hygiene, nutrition and proper stock management in a maritime environment.
Job Details
Position: Cook
Department: Fleet Sea-going / Trawling Division
Industry: FMCG
Functional Area: Operations
Location: Saldanha Bay, Western Cape
Employment Type: Temporary Contract
Experience Level: Associate
Closing Date: 28 August 2026
Reports To: Vessel Skipper and Crew Services Manager
About Sea Harvest
Sea Harvest is a proudly South African integrated fishing and food processing company with operations focused on the production and supply of quality seafood and food products. The company serves both local and international markets and places emphasis on sustainability, innovation, quality and the development of its employees.
The Cook will play an important role in supporting the health, wellbeing and daily needs of the vessel crew. Because the position is based onboard a vessel, the successful candidate must be comfortable working in a sea-going environment and must be able to maintain high standards of food preparation, hygiene and organisation throughout each voyage.
Job Overview
The Cook will be responsible for planning, preparing and serving nutritious and high-quality meals for the vessel’s crew. The successful candidate will need to ensure that meals are prepared according to scheduled mealtimes while taking into consideration different dietary requirements and the nutritional needs of the crew.
The position also involves maintaining a clean, safe and well-organised galley. Proper food storage, stock rotation and inventory management will be important responsibilities, as supplies must be carefully monitored to ensure that sufficient provisions are available throughout each voyage.
The Cook must also comply with applicable food safety, hygiene and maritime requirements. Accurate recordkeeping, communication with crew members and the ability to work independently will form part of the day-to-day responsibilities.
Key Responsibilities
Meal Planning and Preparation
The Cook will be responsible for planning daily menus and preparing meals according to the needs of the vessel’s crew.
Key duties include:
- Preparing breakfast, lunch, dinner and other meals according to the vessel’s schedule.
- Planning balanced and nutritious menus.
- Taking reasonable dietary requirements into consideration.
- Preparing meals in sufficient quantities for the crew.
- Maintaining appropriate portion sizes.
- Ensuring food is prepared, cooked and served safely.
- Keeping the galley organised during meal preparation.
- Adapting menus and meal preparation when circumstances require changes.
The successful candidate should have the ability to prepare a variety of meals and work effectively with available provisions.
Galley Hygiene and Safety
Maintaining high standards of cleanliness is an important part of the position.
The Cook will be expected to:
- Maintain a clean and hygienic galley.
- Follow food safety procedures.
- Store food appropriately.
- Prevent cross-contamination.
- Keep cooking equipment and work surfaces clean.
- Follow applicable hygiene and maritime regulations.
- Maintain cleaning schedules.
- Dispose of food waste appropriately.
- Ensure that the galley remains safe and organised.
A strong understanding of food hygiene and safe food-handling practices will be required.
Stock Control and Ordering
The Cook will also assist with managing food supplies and provisions for each voyage.
Responsibilities include:
- Monitoring food stock levels.
- Checking available provisions.
- Rotating stock appropriately.
- Ensuring older stock is used before newer stock where appropriate.
- Identifying shortages and placing orders as required.
- Helping ensure sufficient food is available for the duration of a voyage.
- Managing provisions carefully to reduce unnecessary waste.
- Keeping accurate stock records.
Good organisational and budgeting skills will be valuable in this aspect of the role.
Recordkeeping and Reporting
Accurate records must be maintained as part of the Cook’s responsibilities.
This may include:
- Completing meal logs.
- Maintaining stock records.
- Recording provisions.
- Maintaining cleaning schedules.
- Reporting shortages or concerns.
- Communicating relevant issues to the appropriate supervisor.
Attention to detail is therefore important for candidates applying for this position.
Crew Support and Communication
The Cook will interact regularly with crew members and must maintain professional communication.
Duties include:
- Communicating meal times to crew members.
- Responding professionally to reasonable food-related requests.
- Addressing concerns relating to meals where possible.
- Maintaining good working relationships with crew members.
- Supporting a positive and respectful working environment onboard.
Good communication and teamwork skills are important because the Cook will work as part of a vessel crew.
Minimum Qualifications
Candidates applying for the Cook position must meet the minimum requirements specified by Sea Harvest.
The requirements include:
- Grade 10 or an equivalent qualification.
- SAMSA Certificate of Proficiency: Efficient Cook.
- Minimum of 2 to 4 years’ experience preparing meals onboard vessels.
- Knowledge of hygiene and food safety standards applicable to vessels.
- Knowledge and understanding of basic nutrition and portion control.
Applicants should ensure that their CV clearly demonstrates relevant experience, particularly experience gained in a vessel or sea-going environment.
Key Competencies
Sea Harvest is looking for a candidate who can demonstrate the ability to perform effectively in a demanding working environment.
Important competencies include:
- Ability to plan and prepare varied meals for a diverse crew.
- Ability to adapt to changing circumstances.
- Ability to work under pressure.
- Budgeting and stock control skills.
- Good communication skills.
- Strong teamwork abilities.
- Ability to work independently with minimal supervision.
- Good organisational skills.
- Strong attention to detail.
- High standards of cleanliness and hygiene.
- Ability to manage food provisions responsibly.
- Understanding of nutrition and portion control.
The successful candidate should be dependable, organised and capable of maintaining consistent standards while working onboard a vessel.
Work Environment
This position is part of Sea Harvest’s Fleet Sea-going / Trawling Division and is based in Saldanha Bay. The Cook will work onboard vessels and will therefore need to be comfortable with the responsibilities and conditions associated with sea-going operations.
Working onboard requires good discipline, organisation and the ability to cooperate with other crew members. The Cook will be responsible for ensuring that meals are prepared according to the vessel’s schedule while maintaining food safety and hygiene standards.
The ability to work independently is particularly important because the Cook may be required to manage daily galley responsibilities with limited supervision.
Important Information for Applicants
Before submitting an application, candidates should carefully check that they meet all the stated minimum requirements.
Particular attention should be given to the requirement for a SAMSA Certificate of Proficiency: Efficient Cook and the required experience preparing meals onboard vessels. Candidates who meet the requirements should make sure that their CV clearly reflects their relevant experience and qualifications.
A clear CV can help the recruitment team quickly identify the candidate’s relevant skills and experience. Employment history should include the names of previous employers, positions held, key duties and relevant vessel or sea-going experience.
Candidates should also ensure that contact details on the CV are correct and that supporting documents are included where required.
Closing Date: 28 August 2026
This is a temporary Cook opportunity with Sea Harvest in Saldanha Bay, Western Cape, within the company’s Fleet Sea-going / Trawling Division.
Qualified candidates with the required Grade 10 qualification, SAMSA Efficient Cook certification and relevant onboard cooking experience are encouraged to submit their applications before the closing date.
How to Apply
Interested and qualified candidates are invited to apply via the Sea Harvest Recruitment Portal before the closing date.
Applications can also be submitted via email to [email protected].
Please submit a detailed CV and all relevant supporting documents.
Only shortlisted candidates will be contacted.